My Gorgeous Chaos

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February 3, 2017

Whole 30: Super Easy Spaghetti Squash + Meatballs




I love an easy meal, especially when I'm trying to eat healthy. So when I discovered this recipe via Pinterest I was like "oh yes, this is going to be the beginning of a beautiful friendship". First of all you can make it in your crock pot, hello easy clean up. Second, I loved the idea of a super low carb spaghetti and meatballs! Plus I've heard amazing things about cooking squash this way so I was excited to give it a whirl.

Here is the original recipe I pulled from Pinterest. After making this a few times on my own I have changed some things around to fit my personal taste so feel free to do the same. Lots of pouring and less measuring if you catch my drift haha but this will still be a great guide if you're making this for the first time. If all else fails, all you really need to make this recipe is a spaghetti squash, pasta sauce, and meatballs haha.

 Let me know if ya'll try it and have a great weekend :]


Ingredients

- 1 medium spaghetti squash
- 1 bag frozen turkey meatballs (low sodium)
- 1 can tomato sauce
- 1 can tomato paste
- 1/2 can low sodium Ragu pasta sauce (to taste)
- 1 red pepper
- 1 green pepper
- 1/2 onion
- 1 Italian seasoning packet
- salt, pepper, basil, red pepper flakes (to taste)

Instructions

1. Cut spaghetti squash in half and spoon out the seeds (some recipes will have you do this after the squash is cooked but for me its easier before).

2. Place spaghetti squash in the bottom of your crock pot, cut side down

3. In a bowl mix together tomato sauce, tomato paste, Ragu pasta sauce (to taste), red and green pepper, onion and Italian seasoning packet. Really though I would just make your favorite red sauce here, you can't go wrong :]

4. Use salt, pepper, basil and red pepper flakes to taste.

5. Pour in your sauce between your spaghetti squash and add meatballs on top

6. Cook on low for 5-7 hours or on high for 3-4 (also depends on the size of your squash)

7. Using tongs and kitchen gloves, remove spaghetti squash from slow cooker and scoop out the flesh. Let drain for a few minutes in a colander to reduce moisture.

8. Plate and serve!



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